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Dukkah Carpaccio with Rocket and Parmesan

Very elegant starter or gentle lunch – well worth splashing out on a decent piece of beef from a trusted butcher.

Ingredients (Serves 4-6)

Instructions

Drizzle the Beef with 1 tbsp olive oil and season well. Heat a frying pan until smoking hot, add the Beef and sear on all sides for 2-3 minutes until the edges are golden brown but the middle is still very pink. Remove from the heat and leave to cool for 1 minute.

Rub with a little more Olive Oil and roll in the Moroccan Dukkah, pressing to ensure it is well covered. Wrap tightly in cling film to make a neat cylindrical shape (like a Christmas cracker), then wrap again in foil. Put in the freezer for 30 minutes to set the shape and make it easier to slice thinly.

When ready to serve, unwrap the Beef, then, using a very sharp knife, finely slice into thin rounds. If the slices are a little too thick, place them on a chopping board and flatten using the back of a knife. Place 3-4 slices onto each of 4 plates, then scatter with the Parmesan shavings and Rocket leaves and drizzle with the Lemon Oil. Season, sprinkle over a little extra Moroccan Dukkah, then serve.

Preserved Lemon Oil: Remove all the flesh from the preserved lemon to leave just the peel.  Chop finely and mix with 50 – 100ml of Extra Virgin Olive Oil in a pan.  Gently warm without allowing the oil to smoke.  Allow to cool. Strain and discard the lemon.  You now have a concentrated lemon oil for drizzling… If it’s too concentrated dilute with a little more oil.

We hope you enjoy cooking this recipe – if you have any comments or would like to share your own please go to the recipe section of our website www.olivesetal.co.uk/recipes

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